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    Pepper and green chilli cornbread

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    Pepper and green chilli cornbread

    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes

    Serves: 8


    375g polenta
    1 tsp baking powder
    ½ tsp bicarbonate of soda
    ½ tsp salt
    50g salted butter
    2 eggs, beaten
    284ml tub buttermilk
    200ml whole milk
    100g cheddar, grated
    2 tbsp chopped coriander
    2 green chillies, deseeded and sliced
    1 red romano pepper, deseeded and sliced


    1. Preheat the oven to 190°C, gas mark 5. Combine the polenta, baking powder, bicarbonate of soda and salt in a large mixing bowl. Melt 30g butter and add to the dry ingredients along with the eggs, buttermilk, milk, cheese and coriander. Mix lightly, then stir in ½ the green chilli and ½ the pepper.

    2. Put the remaining 20g butter in a 23cm ovenproof frying pan, dish or cake tin and place in the oven for 2-3 minutes, until the butter sizzles. Immediately add the cornbread mixture, smoothing the top and pressing the remaining chilli and pepper into the surface. Bake for 35-40 minutes, until well risen, fi rm and golden. Rest in the pan for 10-15 minutes before slicing into wedges.

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    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue


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